Easy Vegan Scalloped Potatoes 🌱 An easy & delicious vegan twist on a classic side dish. Created with thinly sliced potatoes layered between tender leaves of cabbage, creamy plant-based cheese and baked to perfection. You’re going to love this simple 4-ingredient, gluten-free recipe!
This simply delish potato-centric recipe makes the perfect partner to accompany most any savory entree or main dish.
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If you’ve visited here before, you may have noticed we’re big on potatoes. Taters are a major staple in our pantry. We cook with potatoes several times a week and are constantly on the lookout for new ways to prepare them. This recipe is our latest favorite!
My husband and recipe co-developer, John, was inspired by an episode of a BBC series called Two Greedy Italians . The host created a remarkably easy looking dish he called a potato and cabbage bake or tortino di patate e cavolo. It looked delicious, but his recipe included dairy butter and cheese. John recreated the dish by using vegan butter and Miyoko’s Mozz vegan mozzarella. It was amazing.
The combination of potato and cabbage, along with creamy vegan cheese, a few dabs of non-dairy butter and a dash of salt & pepper creates a delicate yet rich, melt-in-your-mouth, satisfying dish. We love serving this as a side with seared tofu, veggie burgers, vegan sausages or our fabulous vegan meatless meatballs.
Lucky you! This delish dish is perfect served on Saint Patrick’s Day!
The ingredients in this recipe are similar to those used in a favorite traditional Saint Patrick’s Day dish known as colcannon – which is made with a creamy combination of mashed potatoes and cabbage. I think of this as a slightly more elegant and vegan version of colcannon and love serving it on Saint Patrick’s Day.
What is the difference between scalloped and au gratin potatoes?
You’ve probably heard of potatoes au gratin and scalloped potatoes. While they’re similar dishes, au gratin potatoes are made with grated cheese, sometimes eggs, and breadcrumbs. Scalloped potatoes are traditionally prepared with heavy cream and no cheese. This vegan version is a bit of a fusion of the two – with a lighter, healthier spin. By adding fresh cabbage along with non-dairy cheese and butter, scalloped potatoes have been elevated to a whole new level!
Hot and toasty, right from the oven.
Before we get started with the recipe, here are a few helpful hints to keep your potatoes fresh until you’re ready to use them! 🥕 Yep, it’s time for tater talk!
Isn’t it annoying when you’re in the mood to cook a potato only to discover all of your taters have either turned green or have grown sprouts? Have you ever had that happen only days after you bought them? It’s so frustrating & expensive to have to toss them out . . . trust me, I know.
HOW TO STORE POTATOES
- 🥕TATER TIP #1 Always store potatoes in a dark, cool, well ventilated place. A pantry or cabinet is a good location, as long as it is not near an oven or heat source. It’s why farmers can store potatoes for weeks or months inside root cellars. Wonder why potatoes turn green? Exposure to light promotes chlorophyll, which is great for houseplants, but not spuds.
- 🥕TATER TIP #2 Keep potatoes in a ventilated basket or mesh bag. Never store them in the plastic bag from the store. I love re-useable mesh produce bags. They’re perfect for storing potatoes, onions, and garlic. Plus they’re washable.
- 🥕TATER TIP #3 Always remove and discard any potatoes that are green, sprouted, have soft spots, mold, or signs of damage.
- 🥕TATER TIP #4 Don’t wash potatoes until you’re ready to use them. Keep those taters dry.
- 🥕TATER TIP #5 To prevent potatoes from turning dark after peeling them, keep them covered in cold water or blanch in hot water prior to cooking.
How to Make Vegan Scalloped Potatoes
This recipe is quick and easy to prepare. With only four main ingredients and a few simple steps, you’ll have this scrumptious dish on the table in under an hour!
Equipment
- Colander
- Mandoline Slicer or Chef’s Knife
- Cutting Board
- Vegetable peeler
- 6 qt or larger stove top pot
- Basting brush
- One 9″ x 13″ rectangular or two 8″ square or round baking dishes
- Cooling rack
Ingredients
- ½ head green cabbage
- 4 large russet potatoes
- 3 Tbsp vegan butter
- 4 oz vegan cheese (we used Miyoko’s Mozz)
- salt and freshly ground black pepper to taste
Instructions
Preheat oven to 400º
- Wash/rinse cabbage and potatoes
- Separate cabbage leaves into large individual pieces. Peel and slice potatoes (very thin). A mandoline slicer works great for this job.
- Fill a 6 qt or larger pot with water. Bring to a boil. Blanch potatoes for 3 minutes. Remove from water and place in a colander to drain. Repeat the same process with the cabbage.
- Coat bottom of baking dish(es) with a small amount of butter
- Place a single layer of potato slices across bottom of dish, slightly overlapping each slice. Add a few small dabs of butter on potatoes. Sprinkle lightly with salt & pepper.
- Place a layer of cabbage leaves on potatoes. Add several pieces of cheese on top of cabbage. Sprinkle lightly with salt & pepper.
- Add another layer of potatoes, butter, salt & pepper.
- Repeat the same with cabbage, cheese, salt & pepper.
- Finally, one more layer of potatoes, butter, salt & pepper.
- Cover with foil. Bake at 400º for 30 minutes. Remove foil and brush top of potatoes with melted butter. Return to oven and bake for an additional 5-7 minutes or until potatoes are golden brown.
- Allow to sit on a cooling rack a few minutes before serving. Garnish with a sprinkle of fresh herbs – chives, basil, rosemary – your choice!
See the printable recipe below
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There you have it! Easy Vegan Scalloped Potatoes
🥕If you love this recipe, check out these delish potato dishes!
- Vegan Lemon Roasted Potatoes
- Potato Enchilada Casserole
- Vegan Potato Salad
- Cuban Crushed Potatoes
- Easy Vegan Mashed Potatoes
very vegan 🌱 very good!
If you’ve enjoyed this recipe, please consider rating it using stars ⭐️⭐️⭐️⭐️⭐️ in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!
Easy Vegan Scalloped Potatoes
Equipment
- colander
- Mandoline Slicer or Chef’s Knife
- Vegetable peeler
- 6 qt or larger stove top pot
- basting brush
- One 9″ x 13″ rectangular or two 8″ square or round baking dishes
- Cooling rack
Ingredients
- ½ head green cabbage washed, separate leaves
- 4 large russet potatoes washed, peeled and thinly sliced
- 3 tbsp vegan butter
- 4 oz vegan cheese we use Miyoko’s Mozz
- salt and pepper to taste
Instructions
- Preheat oven to 400°
- Wash/rinse cabbage and potatoes.
- Separate cabbage leaves into large individual pieces.
- Peel and slice potatoes (very thin). A mandoline slicer works great for this job.
- Fill a 6 qt or larger pot with water. Bring to a boil. Blanch potatoes for 3 minutes. Remove from water and place in a colander to drain. Repeat the same process with the cabbage.
- Coat bottom of baking dish(es) with a small amount of butter
- Place a single layer of potato slices across bottom of dish, slightly overlapping each slice. Add a few small dabs of butter on potatoes. Sprinkle lightly with salt & pepper.
- Place a layer of cabbage leaves on potatoes. Add several pieces of cheese on top of cabbage. Sprinkle lightly with salt & pepper.
- Add another layer of potatoes, butter, salt & pepper.
- Repeat the same with cabbage, cheese, salt & pepper.
- Finally, one more layer of potatoes, butter, salt & pepper.
- Cover with foil. Bake at 400º for 30 minutes. Remove foil and brush top of potatoes with melted butter. Return to oven and bake for an additional 5-7 minutes or until potatoes are golden brown. 🥕Note: I suggest either tenting the foil or placing a layer of parchment paper between the potatoes and the foil.
- Allow to sit on a cooling rack a few minutes before serving.
- Garnish with a sprinkle of fresh herbs – chives, basil, rosemary – your choice!
Notes
Nutrition
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕
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I love the combination of potato and cabbage in this dish – it’s just so delish!